This is one of my favorite vegetarian meals. Enjoy it as an appetizer or pair it with some pita bread for a filling lunch.


Difficulty: Easy

Time: 25 min. preparation time, 0 min. baking time

Nutrition: Calories ca 280 / Protein 11g / Carbohydr. 40g / Fat 8g

Ingredients (4 servings)

400 gchickpeas
80 gbread
2red onions
3 clovesgarlic
1 tspginger
20 gparsley
20 gcilantro
4 tbspflour
1.5 tspbaking powder
1 lvegetable oil
200 gsour cream
10 gmint


plate, large bowl, paper towels, stand mixer with food grinder attachment, small saucepan, cutting board, knife, small bowl

Wine Tip

Ribolla Gialla
A crisp, dry white wine from the Friuli-Venezia Giulia wine region with pleasing aromas of plum and apricot.

Step 1


In a large bowl, cover chickpeas with cold water, cover, and refrigerate for at least 12 hours. Then, drain chickpeas and rinse with water.

large bowl

400 g chickpeas

Step 2


Tear bread into small pieces. Finely dice red onion, garlic, ginger, parsley, cilantro, and chili.

cutting board, knife

80 g bread / 2 red onions / 3 cloves garlic / 1 tsp ginger / 20 g parsley / 20 g cilantro / 0.5 chili

Step 3


Combine all ingredients in a large bowl and then puree using a stand mixer with a food grinder attachment. Add flour and baking powder and knead into a firm dough.

large bowl, stand mixer with food grinder attachment

4 tbsp flour / 1.5 tsp baking powder

Step 4


Using your hands, form mixture into small disc-shaped patties.

Step 5


In a small saucepan, heat up vegetable oil over medium heat and fry for approx. 4 – 6 min. until golden brown. Transfer to a paper towel-lined plate to dry.

plate, paper towels, small saucepan

1 l vegetable oil

Step 6


In a small bowl, mix together sour cream, mint, salt, and pepper. Serve as a dipping sauce with falafel. Enjoy!

small bowl

200 g sour cream / 10 g mint / salt / pepper